Pear Bread Pudding

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Servings: 6 Difficulty: Intermediate
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A warm, comforting dessert featuring tender pears and rum-soaked raisins baked into a creamy custard.
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This Pear Bread Pudding is the ultimate cozy dessert, combining the natural sweetness of ripe pears with the deep, warm notes of rum-soaked raisins. The dish features a rich, creamy custard base that soaks into torn pieces of white bread, creating a tender, cake-like texture with every bite. It’s an excellent way to use up day-old bread while delivering a sophisticated flavor profile that feels both rustic and elegant. Perfect for a weekend brunch or a special dinner finale, this pudding bakes until golden and set, offering a delightful contrast between the soft custard and the slightly caramelized pear slices. Serve it warm with a dollop of whipped cream or a drizzle of vanilla sauce for a truly indulgent treat that pairs beautifully with coffee or tea.

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Pear Bread Pudding

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 122.2

Description

This Pear Bread Pudding is the ultimate cozy dessert, combining the natural sweetness of ripe pears with the deep, warm notes of rum-soaked raisins. The dish features a rich, creamy custard base that soaks into torn pieces of white bread, creating a tender, cake-like texture with every bite. It&# 226;ÂÂs an excellent way to use up day-old bread while delivering a sophisticated flavor profile that feels both rustic and elegant. Perfect for a weekend brunch or a special dinner finale, this pudding bakes until golden and set, offering a delightful contrast between the soft custard and the slightly caramelized pear slices. Serve it warm with a dollop of whipped cream or a drizzle of vanilla sauce for a truly indulgent treat that pairs beautifully with coffee or tea.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Combine rum (or rum extract mixed with 1 tsp water) and raisins in a small bowl; set aside to soak.
  3. Melt 1 tbsp butter in a frying pan over medium heat.
  4. Add sliced pears to the pan and cook for 5 minutes until slightly tender.
  5. Sprinkle 1/4 cup of the sugar over the pears, stir, and cook for 2 more minutes; set aside.
  6. Place torn bread pieces in a large mixing bowl.
  7. Scald the milk and pour it over the bread; let soak for 5 minutes.
  8. Stir in the soaked raisins and the cooked pears with their syrup.
  9. In a separate bowl, beat together eggs, remaining 1/4 cup sugar, and vanilla.
  10. Pour the egg mixture into the bread bowl and stir until well combined.
  11. Transfer the mixture to a buttered baking dish.
  12. Bake at 350ðF (177ðC) for 50 minutes, or until set and golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 122.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.9mg1%
Total Carbohydrate 23.7g8%
Dietary Fiber 1.1g5%
Sugars 22.2g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using rum extract instead of rum, mix it with 1 teaspoon of water to mimic the volume and moisture of the alcohol.

For best texture, use day-old bread that is slightly stale but not dry. Fresh bread may become too soggy.

Ensure the milk is scalded (heated until small bubbles form around the edges) before pouring over the bread to help soften it faster.

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Keywords: bread pudding, pear dessert, rum raisin, custard, baking, comfort food, homemade, brunch, easy dessert, fruit pudding, vanilla, eggs, milk, raisins, spice, oven, dessert recipe, traditional, warm, classic
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